Quinoa, Dill, and Baby Greens Salad with Creamy Lemon Tahini-Yogurt Dressing

Ingredients

• 6 tbsp tahini
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp plain, unsweetened non-dairy yogurt
• 1 1/2 tsp maple syrup
• 2 tsp apple cider vinegar
• 3/4 tsp onion powder
• 1 garlic clove, crushed or minced
• 3/4 tsp salt
• freshly ground black pepper
• 3 tbsp warm water, more to thin as needed
• 5 oz salad greens
• 2 cups cooked quinoa
• 1/4-1/2 cup chopped fresh dill, to taste
• 2 tbsp scallion greens, sliced

Instructions

1. 1

   In a small mixing bowl whisk together all...: In a small mixing bowl whisk together all of the dressing ingredients. Or use a stick immersion blender. Add more water to thin until the desired dressing consistency is reached. The amount of water needed can vary a lot between brands of tahini. Set the dressing in the fridge until ready to use. It should last a week in the fridge. It may require additional water to thin after refrigeration.

2. 2

   To serve the salad, toss together the greens,...: To serve the salad, toss together the greens, quinoa, and the dill. Sprinkle the top with with the scallion greens. Right before serving, add dressing and toss to coat.